2 tb Butter or margarine
1/4 c Onion; chopped
1/4 c Green pepper; chopped
4 md Potatoes; washed, peeled &
– cubed (3 cups) 1 ts Salt
1/4 ts Paprika
1/8 ts Pepper
3 tb All-purpose flour
2 c Milk
1 cn (12 oz) Whole-kernel corn;
– undrained 1 1/2 c Ham; cooked & diced
Parsley; minced 2 1/3 c -Water
Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add
milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley. (“The All American Potato Cookbook”) (MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)